Bring water to a boil. Cook the pasta according to package directions. Drain when cooked.
Brush off the dirt of the mushrooms and cut them into slices.
Heat a large pan or skillet with vegan butter or your preferred cooking oil. When hot, sauté the mushrooms over medium-high heat for 5-8 minutes until golden.
Add in the cashew butter, vegetable broth, nutmeg and garlic powder. Wait for the cashew butter to melt and form a sauce. Simmer for 3-5 minutes until the sauce thickens.
Toss the pasta into the pan until covered in sauce.
Notes
White button mushrooms, cremini mushrooms or baby bellas taste great in creamy mushroom pasta. You could also use porcini, portobello, oyster or shiitake mushrooms.
Choose cashew butter made from 100% cashews that are unroasted and unsalted and unsweetened. It should be very mild in flavor when eating a spoonful. Do not replace the cashew butter with another type of nut or seed butter.
On average, 1 serving of pasta equals 2-3 ounces (60-85 g).